SUNDRIED TOMATO PESTO HUMMUS

A super easy and delicious take on the classic hummus! You will want to eat this spread on everything!

INGREDIENTS:

• 3/4 cup drained and rinsed canned chickpeas (Eden Foods Organic brand is my go-to canned option if you are sensitive to beans as they properly soak and cook with seaweed to ease digestibility)

• 6oz jar of sundried tomato pesto (or 6oz jar of sundried tomatoes in olive oil)

• 1 clove garlic

• Juice 1/2 Lemon

• 1/4-1/2 cup water to thin to consistency

• Seal salt, to taste

• Pinch of crushed red pepper flakes, optional

• Extra olive oil for garnish, optional

DIRECTIONS:

1. In a food processor, add all ingredients except the water. Purée until smooth.

2. Turn off the food processor, open the lid and scrap down the sides of the bowl. Add water if needed to thin the consistency. Taste for seasoning and add a pinch of salt and red pepper flakes.

3. Put the lid back on and purée until smooth and creamy.

4. Scrape the spread out of the bowl into a sealable container, drizzle with a little more olive oil, another pinch of salt and crushed red pepper, and store the jar in the fridge until ready to use or serve immediately.